• Eggs 30.0 pc
  • Butter 50.0 g
  • Dates, seeds removed 1000.0 g
  • Cinnamon, powder 5.0 g
  • Saffron strands 15.0 g


  1. Eggs

    • Heat a small nonstick pan on low and melt the butter. Add the dates and cook slowly till soft and almost falling apart the add the cinnamon, remove half and set aside.
    • Add the saffron strand and toast for a few seconds then eggs, 3 per portion and fry with the dates on low heat till cooked.
  2. Plate

    • Place the toast on the plate then slide the eggs on top.
    • Garnish with the reserved dates and mint then season with the Knorr Vegetables Stock.